Sea Scallops Over Fresh Fettuccine With Sun-Dried Tomatoes and Spinach
Recommended as “Best Choice” by the Monterey Bay Aquarium Seafood Watch, our scallops, shrimp, and halibut are the best kind of wild. Fresh fettuccine and this light sauce really let them shine.
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Cooking tools:
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
- Paper towel
- Serving bowl
- Stove
Ingredients
- 1 ounce sun-dried tomatoes (not in oil)
- 7 ounces Talluto’s fresh fettuccine (contains eggs)
- Seafood options:
- 10 ounces wild sea scallops
- 10 ounces wild jumbo shrimp
- 2 wild Alaskan halibut fillets (about 5 ounces each)
- 1 organic yellow onion
- 2 tablespoons tomato paste
- 3 tablespoons grated Parmesan
- 3 ounces organic baby spinach or other leafy greens
- 2 ounces garlic-Parmesan butter
- 1 teaspoon red chile flakes (optional)
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